cranberry swirl shortbread

I was not feeling it the Monday night I made this shortbread. I was, however, feeling it the day before, when I had a relatively chore-free Sunday, and went ahead and made the cranberry filling, a double batch. In fact, I was so in the mood to bake that afternoon that I made a batch of my favorite Christmas cookies, just for the heck of it. But I forgot how long it takes to shape those cookies into their spirals and stripes and by the time that was over, I’d pretty much had my fill of baking.

Which left me with a weeknight to make the shortbread dough, roll out four circles, chill the circles, partially bake two of the circles, layer them with cranberries, add more dough, pipe on more cranberry filling, score the dough, and add designs in the filling. All when I just wasn’t feeling it.

My coworkers, however, were definitely feeling it the next day when a double batch disappeared in no time. Not only are these bright and attractive – even when you rush through making the design – but they’re tender and sweet with refreshingly tart filling. I will definitely make these again, but next time I’ll make sure I’m in the mood.

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Cranberry Swirl Shortbread (from Cook’s Illustrated)

Makes 16 wedges

4 ounces (1 cup) fresh or frozen cranberries
½ cup (3½ ounces) granulated sugar
½ teaspoon grated orange zest plus 2 tablespoons juice
¼ teaspoon ground cinnamon
2 cups (10 ounces) all-purpose flour
½ cup (2 ounces) confectioners’ sugar
½ teaspoon salt
14 tablespoons unsalted butter, cut into ½-inch pieces and chilled

1. Bring the cranberries, ¼ cup granulated sugar, orange zest and juice, and cinnamon to a boil in a medium saucepan over medium-high heat. Cook, stirring frequently, until the cranberries have burst and the juice has just started to thicken, 2 to 4 minutes; let cool for 1 hour.

2. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Process the flour, confectioners’ sugar, salt, and remaining ¼ cup granulated sugar in a food processor until combined, about 5 seconds. Scatter the butter over the top and process until the dough starts to come together, about 1 minute. Gently knead the dough by hand until no floury bits remain. (Do not wash the food processor bowl.) Divide the dough in half and roll each half into a 9-inch circle on parchment paper; refrigerate for 20 minutes. Process the cooled cranberry mixture in the food processor until smooth, about 20 seconds.

3. Press one dough circle into a 9-inch tart pan with a removable bottom and poke all over with fork. Bake on a baking sheet until the edges are light golden brown, 15 to 17 minutes, rotating the tart pan halfway through baking. Spread the dough with ¼ cup cranberry puree, the top with second dough circle, and poke all over with fork. Pipe the remaining cranberry puree over the dough in a spiral shape. Score the dough into 16 wedges. Between the score marks, lightly run a knife in the opposite direction of the cranberry spiral. Bake until the top is pale golden, 25 to 30 minutes, rotating the tart pan halfway through baking. Let the shortbread cool for 10 minutes, then remove the outer ring of the tart pan. Cut through the score marks, transfer the wedges to a wire rack, and let cool completely before serving.